The Cavallotto family is the primary owner of the magnificent Bricco Boschis cru in the Castiglione Falletto district, where they have been cultivating Nebbiolo since 1929 and bottling their own wine since 1948. These richly structured wines emphasize elegance and longevity, thanks to excellent vineyards in the Bricco Boschis and Vignolo crus and traditional long aging periods in large Slavonian oak barrels. They maintain their long-standing traditions and combine them with modern viticultural and winemaking techniques, resulting in superb, high-quality wines. Alfio, Giuseppe, and Laura Cavallotto successfully continue the family tradition that began five generations ago, applying meticulous skill from grape to bottle.
After harvest, the Barbera grapes are rigorously inspected and selected. They are then destemmed and pressed. Fermentation takes place at a controlled temperature of 29 degrees Celsius. The skins that float are regularly immersed, and the juice is regularly pumped over. This technique enhances the wine's color, tannin, and flavor. The total maceration time is 12 to 18 days. The wine is then aged for 24 months in Slavonian oak barrels of 20, 30, and 50 hectoliters. Finally, the wine remains in the bottle for another six months before release.
The result is a beautiful wine. Its color is ruby red in the glass and boasts wonderful aromas typical of the Barbera grape. The aromas are of plum, red berry, and floral notes. It has an excellent body with fruity flavors, complemented by subtle notes of tobacco. A particularly good wine with cured meats, appetizers, grilled red meat, or hard and aged cheeses.
